Toast the sliced almonds in a saucepan over medium heat until golden, being careful not to burn them.

In a small bowl, whisk the egg yolks with the sugar and cornstarch until the mixture becomes pale and creamy.

Pour the hot milk mixture over the egg yolk mixture, whisking constantly, then return everything to the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil, or the eggs may curdle.

Pour the custard into serving dishes and let cool.

For the meringue: In a bowl, beat the egg whites until foamy. Add the sugar and continue beating until stiff peaks form.

To unmold, run a knife around the edge and invert onto the serving dish.

Drizzle with caramel sauce and sprinkle with toasted sliced almonds for crunch.

Serve well chilled.